MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tofu & Tomato Egg Drop Soup
 Categories: Vegetables, Herbs, Soups
      Yield: 4 servings
 
      1 tb Oil
      4    Scallions; white & green
           - separated; fine sliced
      1    (1") piece ginger; peeled,
           - fine chopped
     28 oz Can crushed tomatoes
      3 c  Vegetable stock
     14 oz Block firm tofu; drained,
           - patted dry, in 1/2" cubes
      2 tb Ketchup
  1 1/2 ts Kosher salt
      2 tb Granulated or brown sugar
      2 ts Sesame oil
      3 lg Eggs; well beaten
 
  Place a large pot or Dutch oven over medium-high heat.
  When hot, add neutral oil and heat for 15 seconds. Add
  the scallion whites and ginger, and sizzle for 30
  seconds until fragrant.
  
  Pour in the crushed tomatoes and vegetable stock, and
  stir to combine. Cover, reduce heat to medium and cook
  for 5 to 6 minutes to allow the flavors to meld.
  
  Add the tofu, ketchup, salt, sugar and sesame oil, and
  stir to combine. Taste and add more sugar and salt if
  needed. It should be slightly sweet, savory and a little
  tart. Increase heat to medium-high.
  
  When it comes to the boil, very slowly trickle the
  beaten eggs into the soup, moving in a zig zag or
  circular motion, distributing it evenly all over the
  surface of the soup. You can leave the egg to set
  without stirring, and this will give you larger chunks
  of egg. If you like longer strands, run a chopstick or
  wooden spoon slowly through the eggs as they set. The
  eggs should only take 30 to 60 seconds to cook. Turn off
  the heat immediately.
  
  Ladle soup into bowls and top with the green parts of
  the scallion. Eat immediately.
  
  Recipe by: Hetty Mckinnon
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM